Creamy mushroom and chestnut pork with apple recipe | delicious. magazine

Ingredients

• Olive oil for frying
• 4 thick 250g British outdoor-reared pork chops on the bone
• 100ml brandy
• 100g butter
• 1 red onion, cut into thick slices
• 1 red apple, cut into thick slices
• 200g button mushrooms
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, sliced
• 1 bay leaf
• 4 fresh thyme sprigs
• 250ml chicken stock
• 200g cooked, peeled vacuum-packed chestnuts, chopped
• Nutmeg for grating
• 200ml double cream
• 30g dried wild mushrooms, soaked in 200ml boiling water
• 6 fresh sage leaves
• You’ll also need…
• 2 litre baking dish